This chicken and gnocchi soup is so comforting and delicious — it will warm you inside and out. It's one of the best soups that I have had in a long time. Enjoy!
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (diced)
- stalks celery: 3 piece (diced)
- garlic: 3 clove (minced)
- carrots: 2 piece (shredded)
- cooked, cubed chicken breast: 1 pound
- chicken broth: 4 cups
- mini potato gnocchi: 1 pack (16 ounce pack)
- bag baby spinach leaves: 1 piece (6 ounce)
- cornstarch: 1 Tbsp (optional)
- water: 2 Tbsp (cold, optional)
- half-and-half cream: 2 cups
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Heat oil in a large pot over medium heat. Cook carrots, celery, onion, and garlic in hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer. Dotdash Meredith Food Studios
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Stir gnocchi into soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach and cook until wilted, about 3 minutes. Dotdash Meredith Food Studios
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Whisk cornstarch into cold water in a measuring cup until smooth. Stir the cornstarch mixture and half-and-half into soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and pepper. Dotdash Meredith Food Studios
